Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestion
Data
2014
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Química
Resumo
The bioaccessibility of Ca, Mg, Mn and Fe in ground coffee brews was assessed through in vitro gastrointestinal digestion with stomach and intestinal juice solutions (pepsin, pancreatin and bile salts). Absorption of metals in the intestinal villi was simulated by ultrafiltration over a 3 kDa molecular weight cut-off semi-permeable membrane. Concentrations of Ca, Fe, Mg and Mn in coffee infusions and permeates of gastrointestinal incubates were measured by flame atomic absorption spectrometry. It was established that Mg, with a 62% contribution to the bioaccessible fraction, was the most bioaccessible. The bioaccessibilities of Ca (42%) and Fe (43%) were similar but individual results for both metals varied widely. The least bioaccessible metal was Mn, with an average contribution of 27%. Drinking one cup of coffee daily covers dietary reference intakes of Ca, Fe, Mg and Mn to a small degree (less than 3%).
Descrição
Palavras-chave
Ground coffee, Bioaccessibility, In vitro gastro-intestinal digestion, Calcium, Iron, Magnesium, Manganese, FAAS
Citação
STELMACH, E.; POHL, P.; SZYMCYCHA-MADEJA, A. Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions by in vitro gastrointestinal digestion. Journal of the Brazilian Chemical Society, São Paulo, v. 25, n. 11, p. 1993-1999, nov. 2014.